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CN112868753A - Application of arginine in resisting alternaria alternate rot of fruits and vegetables - Google Patents

Application of arginine in resisting alternaria alternate rot of fruits and vegetables Download PDF

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Publication number
CN112868753A
CN112868753A CN202110187958.6A CN202110187958A CN112868753A CN 112868753 A CN112868753 A CN 112868753A CN 202110187958 A CN202110187958 A CN 202110187958A CN 112868753 A CN112868753 A CN 112868753A
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arginine
fruits
vegetables
alternaria
type antibacterial
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严雪瑞
王佳琦
王亚娟
刘闯
张娟
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Shenyang Agricultural University
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Shenyang Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
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Abstract

本发明属于食品技术领域，提供了一种精氨酸在抗果蔬链格孢腐烂病中的用途，精氨酸用于制备抗菌保鲜剂，优选的，精氨酸为L‑精氨酸。本发明以常见的链格孢属真菌为靶标针对性制备了精氨酸型抗菌保鲜剂，该精氨酸型抗菌保鲜剂安全有效，制备方法简便，可有效延缓由链格孢属真菌危害造成的采后腐烂。

Figure 202110187958

The invention belongs to the technical field of food, and provides the use of arginine in resisting Alternaria rot disease of fruits and vegetables. The arginine is used for preparing an antibacterial and preservative. Preferably, the arginine is L-arginine. The present invention takes the common Alternaria fungi as the target to prepare the arginine type antibacterial and fresh-keeping agent, the arginine type antibacterial and fresh-keeping agent is safe and effective, the preparation method is simple, and can effectively delay the damage caused by the Alternaria fungi. postharvest rot.

Figure 202110187958

Description

Application of arginine in resisting alternaria alternate rot of fruits and vegetables
Technical Field
The invention relates to the technical field of food, and particularly relates to application of arginine in resisting alternaria alternata rot of fruits and vegetables.
Background
Alternaria (Alternaria) fungi are one of economically important fungi and are main rot-causing bacteria after the delivery of various commercial crops such as blueberries, cherries, pears and the like. According to the inquiry of food authority website (http:// db. foodmate. net /), the fungus of the genus can produce 10 natural toxins, i.e., alternan Altenuene, alternanol altenunol, alternan Altenusin, deoxyalternan dehydroaltenusin, isoalternan altenusol, alternanol altenunol, alternan II altenuic acid, alternan I altertoxin I, alternan acid tenuzonic acid and alternan monomethyl ether alterneariol methyl ether, etc. Therefore, the method has important significance on how to safely and effectively control the growth of the bacteria and reduce the post-partum harm and the toxicity of the fruit source base material.
L-arginine (L-Arg) is a precursor substance of Polyamine (PA) and Nitric Oxide (NO) and the like as a main nitrogen storage nutrient in plants, is closely related to postharvest resistance of fruits and vegetables, and participates in almost all physiological and biochemical processes including growth and development, stress resistance and the like in plants. Such as regulating plant growth and development, signal transduction, enhancing plant stress resistance, inhibiting ethylene generation, delaying plant aging, etc.
The fruits and vegetables have strong seasonality, regionality and perishability, and if the preservation technology is not good, serious loss is caused. Various preservation technologies of fruits and vegetables regulate and control three major elements playing a key role in preservation quality: firstly, the aging process is controlled, and the control of respiration is generally realized; secondly, controlling microorganisms, which is mainly realized by controlling putrefying bacteria; and the third is to control the internal water evaporation, which is mainly realized by controlling the relative humidity of the environment and structuring the intercellular water. At present, the main methods for preventing and treating postharvest diseases of fruits comprise physical measures such as low temperature and air conditioning, and the like, and are matched with chemical bactericides. The low temperature can inhibit the growth of some pathogenic bacteria and reduce the occurrence of partial diseases, but the low temperature can not completely prevent the fruit from rotting; the chemical bactericide is adopted, so that the drug resistance of pathogenic bacteria is generated, and the residue of the chemical bactericide seriously threatens the health of human beings. Therefore, the development of the natural fruit preservative with high efficiency, safety and stable performance is expected by people. The environment has great influence on the storage of fruits and vegetables, and different environments have different floras to cause the rottenness of the fruits and vegetables, but the currently used preservative is used for preventing the natural disease of the fruits and vegetables, but the used preservative has no pertinence to different pathogenic bacteria, so the preservation effect of the fruits and vegetables is reduced.
Disclosure of Invention
The invention aims to overcome the problems in the prior art, provides a safe and effective arginine type antibacterial preservative aiming at the frequently harmful alternaria species as a target, and effectively delays the postharvest rot phenomenon caused by alternaria fungi.
In order to achieve the purpose, the technical scheme adopted by the application is as follows:
application of arginine in resisting alternaria alternate rot of fruits and vegetables is provided.
Preferably, the arginine is L-arginine.
Preferably, the L-arginine is prepared into an arginine type antibacterial preservative, the arginine type antibacterial preservative comprises but is not limited to an L-arginine component, and the concentration of the L-arginine is 30 mg/L-20 g/L.
Preferably, the L-arginine is prepared into an arginine type antibacterial preservative, the arginine type antibacterial preservative comprises but is not limited to an L-arginine component, and the concentration of the L-arginine is 30 mg/L-2 g/L.
Preferably, the Alternaria fungi include, but are not limited to, Alternaria alternata (Alternaria alternata), Alternaria tenuissima (Alternaria tenuissima), and Alternaria yunnanensis (Alternaria dumosa).
Preferably, the fruits and vegetables include, but are not limited to, blueberry, cherry, strawberry, jujube, tomato, apple, pear, potato.
Preferably, the treatment of the fruit and vegetable by the arginine type antibacterial antistaling agent comprises the following steps:
s1, washing and airing the fresh picked fruits and vegetables with clean water;
s2, spraying or soaking the surface of the fruit and vegetable in the arginine type antibacterial antistaling agent.
Preferably, the spraying amount of the arginine type antibacterial preservative in S2 is 1-5mL/dm2The surface area of the fruits and vegetables.
Preferably, the spraying amount of the arginine type antibacterial preservative in S2 is 1-2mL/dm2The surface area of the fruits and vegetables.
Preferably, the fruits and vegetables in the S2 are soaked in the arginine type antibacterial antistaling agent, and the top surface of the fruits and vegetables is lower than the liquid level of the arginine type antibacterial antistaling agent.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts the L-arginine prepared arginine type antibacterial preservative to carry out preservation treatment on fruits and vegetables, resists alternaria rot of the fruits and vegetables, resists alternaria fungi, is safe, reliable, nontoxic and pollution-free, can obviously reduce the rot of the fruits and vegetables, maintains higher fruit quality, has no residual requirement and is beneficial to human bodies.
Drawings
FIG. 1 is a plate bacteriostatic assay of L-arginine for 3 target Alternaria species pythium;
wherein A is Alternaria dumosa, the concentrations of L-arginine from left to right are 2000. mu.g/mL, 1500. mu.g/mL, 800. mu.g/mL, 400. mu.g/mL and 200. mu.g/mL respectively, and the rightmost graph is a control CK; b and C are Alternaria alternata and Alternaria tenuissima, the concentrations of L-arginine from left to right are 2000. mu.g/mL, 800. mu.g/mL, 400. mu.g/mL, 200. mu.g/mL, 100. mu.g/mL, respectively, and the right-most graph is control CK.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1 verification of bacteriostatic Effect of L-arginine
The bacteriostatic effect of the L-arginine in the invention is illustrated by the bacteriostatic determination of L-arginine with different concentrations on three Alternaria species pythium.
Selection of study object
The method comprises the steps of performing pathogen identification on rotten blueberry fruits collected from different regions after separation and purification and pathogenicity determination, and finally separating 3 streptomyces populations which are Alternaria dumosa, Alternaria alternata and Alternaria tenuissima respectively.
Second, bacteriostasis determination method and result
Virulence of L-arginine against Alternaria dumosa, Alternaria alternata and Alternaria tenuissima was determined by the hyphal growth rate method. Pouring L-arginine into PDA culture medium at about 40 deg.C to obtain 100 μ g/mL (100 mg/L), 200 μ g/mL (200 mg/L), 400 μ g/mL (400 mg/L), 800 μ g/mL (800 mg/L), 1500 μ g/mL (1.5 g/L) and 2000 μ g/mL (2 g/L), standing, and solidifying to obtain PDA plates containing medicine with different concentrations. Taking the test strains cultured for 4d-5d, punching a bacterial cake with the diameter of 5mm by using a puncher, then placing the bacterial cake upside down in the center of a drug-containing culture medium, enabling one side with the germs to be in contact with the drug-containing culture medium, inoculating one bacterial cake into each culture dish, inoculating the germs into a PDA culture medium without the drug as control treatment (the control group is CK), and repeating the treatment for 3 times. Then, the inoculated plate is placed in a constant temperature incubator at 25 ℃ upside down, the diameter of the bacterial colony is measured by adopting a cross method after 5 days, and the diameter of the bacterial colony of the medicament treatment and the diameter of the bacterial colony of a control group are compared.
EC50(concentration for 50% of maximum effect) means the concentration that can cause 50% of the maximum effect, that is, the effective drug concentration that can inhibit 50% of the individual growth, and is an important index for evaluating the drug effect.
As a result, as shown in FIG. 1, the culture medium used in FIG. 1 was PDA culture medium, the inoculated plate was placed upside down in a 25 ℃ incubator, and the diameter of the colony was measured by the cross method after 5 days. In FIG. 1, the concentration of the drug is μ g/mL, A is Alternaria dumosa, B is Alternaria alternata, and C is Alternaria tenuissima.
As can be seen from FIG. 1, L-arginine has a certain inhibitory effect on different target Alternaria humicola. EC of L-arginine for Alternaria dumosa50The value was 573.85. mu.g/mL; EC of L-arginine for Alternaria alternata50327.49 μ g/mL; EC of L-arginine for Alternaria tenuissima50Has a value of 319.08 mugmL。
Example 2
An arginine-containing antistaling agent for preventing alternaria alternate rot of fruits and vegetables is prepared from L-arginine, wherein the L-arginine is prepared into an arginine-type antibacterial antistaling agent with the concentration of 30 mg/L-20 g/L.
Example 3
A method for treating fruits and vegetables by applying a preservative for resisting fruit and vegetable streptococcal rot disease, wherein arginine is L-arginine, and the concentration of the arginine is 30mg/L, comprises the following steps:
s1, directly picking fresh fruits and vegetables from a fruit and vegetable base, cleaning with clear water, and airing; the fruits and vegetables include all the varieties of fruits and vegetables which are damaged by the streptocaulon, such as blueberries, cherries, strawberries, jujubes, tomatoes, apples, pears, potatoes and the like;
s2, spraying the arginine type antibacterial preservative on the surface of the fruits and vegetables, wherein the spraying amount of the arginine type antibacterial preservative is 1mL/dm2The surface area of the fruits and vegetables.
Example 4
The method for treating the fruits and the vegetables by using the preservative for resisting the fruit and vegetable streptococcal disease is basically the same as the operation of the embodiment 3, and is different from the embodiment 3 in the concentration and the spraying amount of the arginine type antibacterial preservative, wherein the concentration of the arginine is 175mg/L, and the spraying amount of the arginine type antibacterial preservative is 5mL/dm2The surface area of the fruits and vegetables.
Example 5
The method for treating the fruits and vegetables by using the preservative for resisting the fruit and vegetable streptococcal disease is basically the same as the operation of the example 3, and is different from the example 3 in the concentration and the spraying amount of the arginine type antibacterial preservative, the concentration of the arginine is 200mg/L, and the spraying amount of the arginine type antibacterial preservative is 2mL/dm2The surface area of the fruits and vegetables.
Example 6
The method for treating the fruits and the vegetables by using the fruit and vegetable streptococcal disease resistant preservative is basically the same as the operation of the example 3, and the difference is that the concentration and the spraying amount of the arginine type antibacterial preservative are different from the example 3, the concentration of the arginine is 2g/L, and the arginine is used as the preservativeThe spraying amount of the arginine type antibacterial preservative is 4mL/dm2The surface area of the fruits and vegetables.
Example 7
The method for treating the fruits and vegetables by using the preservative for resisting the fruit and vegetable streptococcal disease is basically the same as the operation of the embodiment 3, and is different from the embodiment 3 in the concentration and spraying amount of the arginine type antibacterial preservative, the concentration of the arginine is 10g/L, and the spraying amount of the arginine type antibacterial preservative is 3mL/dm2The surface area of the fruits and vegetables.
Example 8
The method for treating the fruits and the vegetables by using the preservative for resisting the fruit and vegetable streptococcal disease is basically the same as the operation of the embodiment 3, and is different from the embodiment 3 in that the concentration of arginine is 20g/L, and the treatment method of the arginine type antibacterial preservative for the fruits and the vegetables is different from the embodiment 3, wherein the fruits and the vegetables in S3 are soaked in the arginine type antibacterial preservative, and the top surfaces of the fruits and the vegetables are lower than the liquid level of the arginine type antibacterial preservative.
Example 9
A method for treating fruits and vegetables by applying an anti-Alternaria alternata rot preservative for the fruits and vegetables, wherein arginine is L-arginine, and the concentration of the arginine is 30mg/L, and the method comprises the following steps:
s1, disinfecting the surfaces of the fresh picked fruits and vegetables for 3 minutes by using 2% (v/v) sodium hypochlorite;
s2, cleaning the disinfected fruits and vegetables with clear water, and airing;
s3, spraying the arginine type antibacterial preservative on the surface of the fruits and vegetables, wherein the spraying amount of the arginine type antibacterial preservative is 1mL/dm2。
Comparative example 1
The preservative selected in the comparative example is clear water, and the processing steps of the fruits and the vegetables are the same as those in the example 5.
The following will illustrate the antibacterial and refreshing effects of arginine according to the present invention, taking the formulations of example 5 and comparative example 1 as examples.
The method for measuring the fruit rotting rate comprises the following steps: x is the fruit morbidity, N0 is the number of diseased blueberry fruits, N is the total number of detected blueberry fruits, and the formula is adopted for calculation:
Figure BDA0002943899330000071
detection scheme 1: the target strain is Alternaria tenuissima
(1) The inoculation mode is point inoculation: selecting the antistaling agent of example 5, spraying arginine type antibacterial antistaling agent with concentration of 200mg/mL on the surface of blueberry fruit, pricking with 10 μ L gun head at pedicel position after 24 hr, with wound diameter of 1.64mm and depth of 4mm, inoculating 20 μ L strain at wound, wherein the inoculated strain is Alternaria tenuissima, and spore concentration is 1 × 105And each cell/mL is then subpackaged in a 96-hole ice tray with each small tray being 2.2X 2.2cm, and then a freshness protection package is sleeved on the ice tray and stored in an incubator under the conditions of 25 ℃ and 85-90% RH, and the rotting rate is counted after 6 days of inoculation (namely 7 days after spraying) and 8 days of inoculation (namely 9 days after spraying).
(2) The inoculation mode is spray inoculation: taking example 5 as an example, arginine type antibacterial antistaling agent with the concentration of 200mg/mL is sprayed on the surfaces of blueberry fruits, after 24 hours, pricking treatment is carried out on the pedicles by a 10-mu L gun head, the diameter of the wound is 1.64mm, the depth of the wound is 4mm, then spore suspension is sprayed on the surfaces of the blueberries uniformly by a spraying pot, the inoculated strain is Alternaria tenuissima, the concentration of spores is 1 multiplied by 105And each cell/mL is then subpackaged in a 96-hole ice tray with each small tray being 2.2X 2.2cm, and then a freshness protection package is sleeved on the ice tray and stored in an incubator under the conditions of 25 ℃ and 85-90% RH, and the rotting rate is counted after 6 days of inoculation (namely 7 days after spraying) and 8 days of inoculation (namely 9 days after spraying).
(3) The inoculation mode is point inoculation: the preservative of the comparative example 1 is selected, and after the clear water is sprayed on the surfaces of the blueberry fruits, the rest steps such as the inoculation mode, the storage mode, the time and the like are the same as those in the detection scheme 1 (1).
(4) The inoculation mode is spray inoculation: the preservative of the comparative example 1 is selected, and after the clear water is sprayed on the surfaces of the blueberry fruits, the rest steps such as the inoculation mode, the storage mode, the time and the like are the same as those in the detection scheme 1 (2).
The results of assay protocol 1 are shown in table 1.
TABLE 1 rotting Rate of fruits
Figure BDA0002943899330000072
Figure BDA0002943899330000081
As can be seen from the table 1, when the blueberry surface is inoculated with the bacteria in a point inoculation mode, the inoculated target strain is Alternaria tenuissima, and fruits and vegetables treated by the arginine type antibacterial preservative prepared in the example 5 have the rot rate reduced by 40% compared with that of the fruits and vegetables in the comparative example 1 after 6 days of storage and 30% compared with that of the fruits and vegetables in the comparative example 1 after 8 days of storage; when the spraying and inoculating manner is used for inoculating bacteria on the surfaces of the blueberries, the rot rate of the fruits and vegetables treated by the arginine type antibacterial antistaling agent prepared in the example 5 is reduced by 15% compared with that of the fruits and vegetables in the comparative example 1 after 6 days of storage, and the rot rate of the fruits and vegetables after 8 days of storage is reduced by 25% compared with that of the fruits and vegetables in the comparative example 1.
Detection scheme 2 (target strains are Alternaria dumosa, which is more rot-causing than Alternaria tenuissima)
(1) The inoculation mode is point inoculation: selecting the preservative of example 5, spraying arginine type antibacterial preservative with the concentration of 200mg/mL on the surfaces of blueberry fruits, uniformly pricking the pedicles with a 10-mu-L gun head after 24 hours, wherein the wound diameter is 1.64mm, the wound depth is 4mm, then inoculating 10 mu-L of the bacterial strain at the wound, the inoculated bacterial strain is Alternaria dumosa, the pathogenicity is 5 grade, and the spore concentration is 1 multiplied by 104And (4) packaging the fruits per mL, subpackaging the fruits in 96-hole ice grids with each small grid being 2.2 multiplied by 2.2cm, then covering a freshness protection package, storing the freshness protection package in an incubator under the conditions of 25 ℃ and 85-90% RH, and counting the rotting rate of the fruits after 6 days of inoculation (namely 7 days after spraying).
(2) The inoculation mode is point inoculation: the preservative of the comparative example 1 is selected, and after the clear water is sprayed on the surfaces of the blueberry fruits, the rest steps such as the inoculation mode, the storage mode, the time and the like are the same as the detection scheme 2 (1).
The results of assay protocol 2 are shown in Table 2
TABLE 2 rotting Rate of fruits
Treatment of Inoculation method Rotten rate of 6 days after storage
Example 5 Point connection 58.33％
Comparative example 1 Point connection 92.00％
As can be seen from Table 2, when the blueberry surface is inoculated with the bacterial strain in a point inoculation mode, the inoculated target bacterial strain is Alternaria dumosa, and fruits and vegetables treated by the arginine type antibacterial preservative prepared in example 5 have the rot rate reduced by 33.67 percent compared with that of comparative example 1 after 6 days of storage.
As can be seen from tables 1 and 2, compared with the method of spraying clear water on the surfaces of fruits for preservation, the arginine type antibacterial preservative prepared in the embodiments 3 to 9 of the invention remarkably reduces the rotting rate of the fruits, so that the fruits can maintain higher fruit quality; the arginine type antibacterial preservative is used for preserving fruits and vegetables, and is safe, reliable, nontoxic and pollution-free.
It should be noted that, when the claims of the present invention refer to numerical ranges, it should be understood that two endpoints of each numerical range and any numerical value between the two endpoints can be selected, since the steps and methods adopted are the same as those of the embodiment, the preferred embodiment of the present invention is described for avoiding redundancy, and since the effects of the embodiments 3 to 9 are similar, the present invention only describes the effect of the embodiment 5, although the preferred embodiment of the present invention has been described, once the basic inventive concept is known, those skilled in the art can make other changes and modifications to the embodiments. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (10)

1. Application of arginine in resisting alternaria alternate rot of fruits and vegetables is provided.
2. The use of arginine in combating alternaria alternate disease in fruit and vegetable according to claim 1, wherein said arginine is L-arginine.
3. The application of arginine in resisting alternaria alternate disease of fruits and vegetables according to claim 2, wherein the L-arginine is prepared into an arginine type antibacterial preservative, the arginine type antibacterial preservative comprises but is not limited to an L-arginine component, and the concentration of the L-arginine is 30 mg/L-20 g/L.
4. The application of arginine in resisting alternaria alternate disease of fruits and vegetables according to claim 3, wherein the L-arginine is prepared into an arginine type antibacterial preservative, the arginine type antibacterial preservative comprises but is not limited to an L-arginine component, and the concentration of the L-arginine is 30 mg/L-2 g/L.
5. Use of arginine in combating Alternaria alternata rot in fruits and vegetables according to claim 1, characterized in that said Alternaria fungi include, but are not limited to, Alternaria alternata (Alternaria alternata), Alternaria tenuissima (Alternaria tenuissima) and Alternaria spruce (Alternaria dumosa).
6. Use of arginine in the resistance of fruit and vegetable alternaria alternate rot according to claim 1, wherein the fruit and vegetable includes but is not limited to blueberry, cherry, strawberry, date, tomato, apple, pear, potato.
7. Use of arginine in combating alternaria rot of fruits and vegetables according to claim 3, characterized in that the treatment of fruits and vegetables with said arginine-type anti-bacterial antistaling agent comprises the following steps:
s1, washing and airing the fresh picked fruits and vegetables with clean water;
s2, spraying or soaking the surface of the fruit and vegetable in the arginine type antibacterial antistaling agent.
8. The application of arginine in resisting alternaria alternate rot of fruits and vegetables according to claim 7, wherein the spraying amount of the arginine type antibacterial preservative in S2 is 1-5mL/dm2The surface area of the fruits and vegetables.
9. The application of arginine in resisting alternaria alternate rot of fruits and vegetables according to claim 8, wherein the spraying amount of the arginine type antibacterial preservative in S2 is 1-2mL/dm2The surface area of the fruits and vegetables.
10. The use of arginine in resisting alternaria alternate disease of fruits and vegetables according to claim 7, wherein fruits and vegetables in S2 are soaked in the arginine type antibacterial antistaling agent, and the top surface of the fruits and vegetables is lower than the liquid level of the arginine type antibacterial antistaling agent.
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YANG ZHENG等: "Preharvest L-Arginine Treatment Induced Postharvest Disease Resistance to Botrysis cinerea in Tomato Fruits", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》 *
常璐璐等: "精氨酸处理对采后冬枣黑斑病的抗病作用", 《食品工业科技》 *
龚佳惠等: "L-精氨酸对绿芦笋贮藏品质及生理生化特性的影响", 《保鲜与加工》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113796386A (en) * 2021-11-03 2021-12-17 上海市农业科学院 Application of Arginine as Inhibitor of Alternaria Toxin Biosynthesis
CN115152762A (en) * 2022-07-11 2022-10-11 西北农林科技大学 Application of compound microglobulin in prevention and treatment of apple tree canker

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